Routh Street Restaurant B-B-Q Sauce

* Exported from MasterCook *

ROUTH STREET RESTAURANT B-B-Q SAUCE

Recipe By : Steve
Serving Size : 20 Preparation Time :0:00
Categories : Sauces And Rubs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small tomato -- quartered
1 Small onion -- quartered
1 Stalk celery
1 red bell pepper -- halved and seeded
2 Whole garlic cloves
1 Small turnip -- quartered
1 Small dried ancho chile pepper -- halved and seeded
1 serrano pepper -- halved and seeded
2 chipotle peppers -- halved and seeded
2 Cups chicken or veal stock
2 Teaspoons dry mustard
1/3 Cup raspberry vinegar
1/3 Cup light brown sugar
1/2 Cup ketchup
salt to taste

Smoke all vegetables and chiles for 20 minutes. Transfer the
ingredients to a medium saucepan with the stock. Bring to a boil and
reduce the liquid by at least one third. Wisk in the mustard, strain and
set aside.

In a small saucepan, whisk together the sugar and vinegar. Bring to
a boil and continue cooking until the mixture becomes syrupy, about 3
minutes. Add to the strained stock and whisk in the catsup. Strain the
sauce through a fine strainer and season with salt to taste.






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